Just under 60 bucks. I guess you can find it cheaper. I have heard as low as $1.80 per pound. The butcher I got it from was just a couple of miles away so I didn't really search too hard.
How to BBQ a beef clod and other stuff
- Thread starter Brasstax
- Start date
mostly shoulders. huge redneck party. the kind of party where the most common phrase you will hear during the party is, "HEY YALL, WATCH THIS"
most commonly spoken on a 4wheeler
Well, that's the thing about slow cooking. Take a brisket. That has to be one of the nastiest, toughest parts of a cow. Basically, a big chest muscle. The thing is tough as nails. However, after slow cooking the thing over the course of many hours, a kind of alchemy occurs. When it's complete and done correctly, it's hard to beat. I would take well cooked brisket over filet mignon any day. So, yeah, as far as the cut goes - it's considered pretty shitty by most. It's often made into cheap grocery roasts and also ground up into burger, sausage etc. Wait until it's done and then see what you think.
That shit is better than porn.
The local Loblaws store (oversized grocery store chain in Eastern Canada) was having a GREAT sale on BBQs so I picked up this one:
http://www.presidentschoice.ca/Hous.../PC73000BTUDoubleLidGasGrill/Type/3/catid/429
Got it for $299 instead of $599 and I love it. The only thing that sucks is the lack of hooks to hang utensils so I bolted one on I bought for $5.
The best part was hauling it home... it's around the corner from my house but there's no way this box would go in my car, so I brought it home with my daughters Radio Flyer wagon
LOL it's all the same to me? Took hours to cook the turkey I made yesterday using the spit and I used wood boards or whatever they're called inside the grill to give it a smokey taste. Usually I don't have time for long cooks, I just slap a steak on and away you go. But personally I think you're grasping at straws... the grill is the cooking surface of a BBQ. I mean, it's called a BBQ so it's BBQing be it hotdogs or a whole pig. Don't see what the amount of cooking time has to do with it.
Personally when I think BBQ, I'm not thinking of something that takes hours to cook. I dunno, maybe I'm just not part of the elite yet to know the difference hehe
I approve this post, I'm going to have to try that.
LOL it's all the same to me? Took hours to cook the turkey I made yesterday using the spit and I used wood boards or whatever they're called inside the grill to give it a smokey taste. Usually I don't have time for long cooks, I just slap a steak on and away you go. But personally I think you're grasping at straws... the grill is the cooking surface of a BBQ. I mean, it's called a BBQ so it's BBQing be it hotdogs or a whole pig. Don't see what the amount of cooking time has to do with it.
Personally when I think BBQ, I'm not thinking of something that takes hours to cook. I dunno, maybe I'm just not part of the elite yet to know the difference hehe
I was just explaining the difference in the terms to you, as you admitted that you were new to this whole thing. I am by no means new to this and I know a good bit about it. But hey, whatever you want to think, go right ahead. Happy Fourth!
Yeah no question I'm a newb... in fact when I went to buy the BBQ I asked the guy how much charcoal I would need and he started laughing. Apparently I missed the boat on the whole open flame concept now... but I miss that charcoal goodness so I started loading wood pieces inside to give it that smokey taste. A lot less management with these grills, but not quite the same taste (My dad is a BBQ fanatic and stil has his old charcoal BBQ from the 80s when I lived at home) Still, a HELL of a lot better than nothing though.
I also tried my hand at my first home made bloomin onion... it was a bitch because the deep fryer I have isn't deep enough and I had to flip it upside down, but holy shit that was good with an angus steak
Next time I need to use a deep pot to fry it though.I think my next step is a smoker, but I need to wait until I extend my back balcony so I have room for all this. As it stands I barely have room for the BBQ I bought this year.
Looks great. I can tell it passes the pull test. Anyone trying out a brisket - one of the litmus tests is that a cross grain slice of brisket about the width of a pencil should easly break when pulled from both ends. Maybe just the slightest stretch and then it should split at the grain.
The shoulder and ribs came out great. Almost the whole shoulder got demolished. I had left over baby backs and the ribs were perfect so people were really enjoying the beef.
Here are my goals for ribs - all fat rendered out - almost falling off the bone but still have a good texture and a bit of a snap when biting into it.
I'll post a couple more pics later but I got fucking busy once the food was done. I ended up doing 3 sauces
1) A kind of apple/clove/cinnamon sweet thing for the ribs
2) A sort of KC style a little heavier on the pepper
3) A firework sauce that I designed to heat up in waves
The shoulder and ribs came out great. Almost the whole shoulder got demolished. I had left over baby backs and the ribs were perfect so people were really enjoying the beef.
Here are my goals for ribs - all fat rendered out - almost falling off the bone but still have a good texture and a bit of a snap when biting into it.
I'll post a couple more pics later but I got fucking busy once the food was done. I ended up doing 3 sauces
1) A kind of apple/clove/cinnamon sweet thing for the ribs
2) A sort of KC style a little heavier on the pepper
3) A firework sauce that I designed to heat up in waves